The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats	Asian		1	servings

INGREDIENTS

1	lb	Skinless; boneless chicken breasts
1/2		Soba; (buckwheat noodles) or whole wheat spaghetti
2	ts	Toasted sesame oil
2		Leeks; trimmed and thinly sliced, white and light green parts only
1	lg	Carrot; peeled and thinly sliced
1		Rib of celery with leaves; thinly sliced
6	c	Low sodium chicken broth
3	tb	Soy sauce
4		Cloves garlic; minced
1 1/2	tb	Fresh peeled ginger root
1/4	c	Fresh cilantro

INSTRUCTIONS

From the March/April issue of The Walking Magazine
Steam chicken until just cooked, about 12 minutes. When cool enough to
handle, tear into bite sized shreds; set aside. Boil soba according to
package directions, until al dente. Drain; set aside. Heat sesame oil
in a soup pot over medium high heat. Add leeks, carrots, and celery;
saute for five minutes. Add chicken broth, soy sauce, garlic and
ginger. Bring just to a boil, reduce heat to low and simmer for 20
minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook
until soup is hot throughout.
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jun 07,
1999, converted by MM_Buster v2.0l.

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